The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts

Brief Description:
"Crystal clear spheres, cubes you can read through, embossed, branded, and blinged-out chunks, chips, blocks, and 'bergs: it's time to elevate your ice! In The Ice Book, internationally renowned cocktail icepert Camper English details how to use directional freezing to make perfectly pure ice in a home freezer, carve it up into giant diamonds and other shapes, and embed it with garnishes, including edible orchids and olives. You'll learn how to create a frozen bowl for Negroni punch, serve a Manhattan inside an ice sphere, and infuse cubes with colors and flavors to create cranberry cobblers, a color-changing Gin and Tonic, and other awesome drinks. Featuring striking color photos throughout, this handy guide-and great gift-offers easy directions for dozens of ice projects and suggestions for further freezer fun. Both instructional and inspirational, The Ice Book will help you take your nonalcoholic and boozy beverages to the next level"--

Review Quotes:

"Camper English is the American booze world's ice savant."--Men's Journal, reviewing a previous edition or volume

"Perhaps the pre-eminent cocktail ice scholar."--The Guardian, reviewing a previous edition or volume

"The San Francisco-based cocktail writer has carved out a niche for himself as a clear-ice zealot, preaching the virtues of directional freezing--a method by which crystal clear ice can be achieved--in both articles and seminars."--Punch, reviewing a previous edition or volume

"Camper English, who writes about cocktails and spirits and pioneered the technique that most professionals now use to make ice (after experimenting with the frozen stuff for a decade)."--New York Magazine's The Strategist, reviewing a previous edition or volume

"Camper English is a cocktail writer and ice obsessive best known for introducing a technique for making crystal-clear ice to cocktail connoisseurs about a decade ago."--New York Times

Camper English is a cocktails and spirits writer and speaker who has covered the craft cocktail renaissance for over fifteen years, contributing to more than fifty publications including Popular Science, Saveur, Details, Whisky Advocate, and Drinks International. After much experimentation, in 2009 he revealed a simple method for making clear ice that is now used all over the world. He has since written dozens of articles and given talks about ice internationally. His previous book is Doctors and Distillers: The Remarkable Medicinal History of Beer, Wine, Spirits, and Cocktails. He is based in San Francisco.

1. Ice in Theory
2. How to Make Clear Ice
3. Cutting and Shaping Ice
4. Freezing Objects in Ice
Appendix 1: Troubleshooting and Ice Storage
Appendix 2: Buying Guide
About the Authors

Crystal clear spheres, cubes you can read through, embossed, branded, and blinged-out chunks, chips, blocks, and 'bergs: it's time to elevate your ice!

In The Ice Book, internationally renowned cocktail icepert Camper English details how to use directional freezing to make perfectly pure ice in a home freezer, carve it up into giant diamonds and other shapes, and embed it with garnishes, including edible orchids and olives. You'll learn how to create a frozen bowl for Negroni punch, serve a Manhattan inside an ice sphere, and infuse cubes with colors and flavors to create cranberry cobblers, a color-changing Gin and Tonic, and other awesome drinks.

Featuring striking color photos throughout, this handy guide--and great gift--offers easy directions for dozens of ice projects and suggestions for further freezer fun. Both instructional and inspirational, The Ice Book will help you take your nonalcoholic and boozy beverages to the next level.